Jackfruit "Chicken" Salad

Difficulty: Easy | Makes: 4-6 Servings

This plant-based deli salad alternative utilizes our Roland® Young Green Jackfruit in Brine as the base for a creamy dish that can be eaten alone or on your favorite bread or roll.




  1. Remove jackfruit from can, discard brine, and place in a colander. Run under cold water for a few minutes and then drain. Shred jackfruit with hands or a potato masher. (You can also finely chop with a knife but the key is to make sure it isn’t chunky).
  2. To make sure the salad doesn’t get too watery, pat dry with paper towels to remove any excess moisture.
  3. Place all items, except the red pepper, in a bowl and mix together well to combine. Add the red pepper and lightly mix.
  4. Store in the refrigerator for a couple of hours. (We've found refrigerating overnight is best to really incorporate all the flavors).
  5. Enjoy!

*For a vegan version, avocado mayo can replace the Greek yogurt and regular mayo.